Chicken Soup


  • 1 pound chicken (dark meat is best)
  • 6 cups water
  • 1 cup celery, chopped
  • 1 cup carrots, thinly sliced
  • 12-16 ounces egg noodles
  • salt
  • pepper


Boil chicken in water until thouroughly cooked. Add celery and carrots. Remove chicken and cool. Trim skin, fat, and bones from chicken, then cut or shred chicken. Add chicken meat back to the pot. Simmer on low heat for about 30 minutes. Add noodles. Cook on low until noodles are cooked to your liking. Add salt and pepper as desired.

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This page was last updated on Sunday, March 2nd, 2014